Indonesian Rijsttafel with a Twist

Ingredients

• 500g (2 1/4 cups) jasmine rice 500g (2 1/4 cups) jasmine rice
• 400g (14 oz) chicken breast, thinly sliced 400g (14 oz) chicken breast, thinly sliced
• 400g (14 oz) beef sirloin, thinly sliced 400g (14 oz) beef sirloin, thinly sliced
• 300g (10 oz) prawns, peeled and deveined 300g (10 oz) prawns, peeled and deveined
• 200g (7 oz) tofu, cubed 200g (7 oz) tofu, cubed
• 1 large eggplant, sliced 1 large eggplant, sliced
• 1 bunch of kale, stems removed and leaves torn 1 bunch of kale, stems removed and leaves torn
• 1 cup coconut milk 1 cup coconut milk
• 1 cup vegetable broth 1 cup vegetable broth
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 3 tablespoons tamarind paste 3 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 red chilies, sliced 2 red chilies, sliced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon shrimp paste 1 teaspoon shrimp paste
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt, to taste Salt, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 60g (Sugars: 8g)
• Protein: 25g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic, chopped shallots, and sliced red chilies. Sauté until fragrant.
3. 3.
   Add the chicken slices to the pan and cook until browned. Remove from the pan and set aside.
4. 4.
   In the same pan, add the beef slices and cook until medium-rare. Remove from the pan and set aside.
5. 5.
   In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and cook until golden brown. Remove from the pan and set aside.
6. 6.
   In the same pan, add the eggplant slices and cook until tender. Remove from the pan and set aside.
7. 7.
   In a small saucepan, combine the coconut milk, vegetable broth, soy sauce, tamarind paste, palm sugar, shrimp paste, ground coriander, ground cumin, turmeric powder, and bruised lemongrass stalk. Simmer over low heat for 10 minutes to allow the flavors to meld together.
8. 8.
   Add the prawns to the saucepan and cook until they turn pink and opaque. Remove from the heat.
9. 9.
   Arrange the cooked rice, chicken, beef, tofu, eggplant, kale, and prawns on a large serving platter. Serve the coconut sauce on the side.
10. 10.
    Enjoy the Indonesian Rijsttafel by combining different dishes and flavors according to your preference.

Treat your ingredients with care...

• Tofu — Press the tofu before cooking to remove excess moisture and enhance its texture.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin to release its aromatic oils.
• Shrimp paste — Toast the shrimp paste in a dry pan before using it to intensify its flavor.

Tips & Tricks

• For a vegetarian version, replace the chicken and beef with tempeh or additional tofu.
• Adjust the spiciness of the dishes by adding more or fewer red chilies.
• Serve the Rijsttafel with a variety of condiments such as pickles, sambals, and crispy shallots for added flavor and texture.
• Experiment with different vegetables and proteins to create your own unique Rijsttafel experience.
• Make extra coconut sauce to drizzle over the dishes for an extra burst of flavor.

Serving advice

Serve the Indonesian Rijsttafel family-style on a large platter, allowing guests to choose their favorite dishes and create their own flavor combinations. Encourage them to explore the vibrant flavors and textures of Indonesian cuisine.

Presentation advice

Arrange the colorful dishes in an aesthetically pleasing manner on the serving platter. Garnish with fresh herbs, lime wedges, and edible flowers to add a touch of elegance and visual appeal.